Buttercrust Pastry Dough


  • 2 cups all-purpose flour, divided
  • ½ cup butter, cut into 12 cubes, frozen
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons ice water
  • Directions

  • Step 1

    Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.


  • Step 2

    Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

  • Chef's Notes:

    Ingredients make about 1 pound pie dough (enough for 1 large pie or 4 turnovers)

    For the hand pies shown in the photo, here’s Chef John’s recipe for Apple Hand Pies.

    This pastry is absolutely perfect for Chef John’s Fresh Strawberry Tart!

    Source: Read Full Article